Icebook is a transliteration of German Eisbock, which originated from 1890 German beer brewing technology and is called "Icebook". It sounds cool, but it's actually frozen purification.

Its principle is simple, that is, different liquids are separated by their freezing points. For milk, the milk purified by this method can effectively increase the content of lactose and protein in milk, which is more mellow and has better aroma and sweetness, and the milk itself will become more viscous.

In cafes, iced Poqui is much more expensive than regular milk coffee. Ice blog sounds cool, but its principle is super simple: different substances have different freezing points. After low-temperature freezing, protein, fat and other substances in milk will be thawed before water. Extract this thick and fragrant thing and remove the water, and the milk will naturally be more mellow.

The operation is simpler than the principle, as long as there is milk and refrigerator at home. It is suggested to choose milk with high milk fat content.